How to make it

Place all of the ingredients except the flour in a blender and whirl briefly to combine them. Add the flour and blend until you have a silky-smooth, velvety consistency. You may have to stop once and scrape any flour that sticks to the sides of the blender. Let the batter sit for a few minutes; any lumps will float to the top and can be re-blended, removed or strained out.

Preheat and grease a 8- or 10-inch nonstick or cast iron sauté pan, or a crepe pan if you have one. Add enough batter to the pan and quickly swirl it around and to evenly coat the bottom of the pan; if it is too difficult to swirl the batter, thin it out with a bit of water or orange juice. (You’ll get a better sense of how much batter to use after making the first one). Place the pan back over the heat; when the edges have started to turn golden, loosen the crespelle with a small offset spatula or a butter knife and flip it with your fingers to cook the other side for another 30 seconds or so. Repeat with remaining batter.

You can fill and serve the crespelle up as you go, or make an entire batch, layering them between sheets of parchment paper, keeping them warm in a low oven. Fill them as desired and dust with powdered sugar.